Method:

Preheat oven to 180°C or 160°C fan forced. Grease a 26cm x 17cm slice pan and line with baking paper.

Using an electric mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold almond meal, flour and baking powder into the batter, until just combined. Fill prepared pan.

Arrange raspberries over the batter, pressing down lightly. Sift icing sugar over top. Bake for 40-45 minutes, until golden and firm to touch. Cool in pan.

Notes:

You can use any fresh fruit in season, such as strawberries and peaches.